Ingredients

1 lb penne pasta

1 whole rotisserie chicken, shredded (3-4 lbs, about 4 cups meat)

4 cups fresh broccoli florets (frozen works if needed)

2 tbsp olive oil

3 cloves garlic, minced

1 medium yellow onion, diced

2 tbsp butter

1 cup heavy cream

½ cup low-sodium chicken broth

1 cup freshly grated Parmesan cheese

½ cup shredded whole milk mozzarella

1 tsp Italian seasoning

½ tsp garlic powder

Salt and black pepper to taste

¼ tsp red pepper flakes (optional)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. During the last 3 minutes, add the broccoli florets directly to the boiling pasta water for a tender-crisp texture.

Step 2: Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and broccoli together and set aside.

Step 3: Heat olive oil and butter in a large skillet over medium-low heat. Sauté the diced onion for 4-5 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.

Step 4: Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer for 2-3 minutes, watching for small bubbles around the edges but not a rolling boil.

Step 5: Remove the skillet from heat completely. Whisk in the Parmesan and mozzarella cheeses until smooth. Season with Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes if using.

Step 6: Add the drained pasta and broccoli to the sauce. Toss gently to coat everything evenly. Fold in the shredded rotisserie chicken last to keep it tender. Add reserved pasta water 2 tablespoons at a time until the sauce reaches a creamy, glossy consistency.

Step 7: Stir in a cold knob of butter just before serving to create a silky, restaurant-quality finish.

Tips & Variations

Use both white and dark meat from the rotisserie chicken for richer flavor.

Add reserved pasta water gradually to avoid thinning the sauce too much.

Swap penne for rotini or rigatoni if preferred; choose pasta shapes that hold sauce well.

For a spicy kick, increase the red pepper flakes or add a dash of crushed chili flakes.

Frozen broccoli works fine in a pinch—just add it at the same time as fresh.

Try stirring in fresh herbs like parsley or basil before serving for extra brightness.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 4 days. The flavors improve after resting overnight. To reheat, warm gently on the stovetop with a splash of cream or milk, stirring frequently to preserve the creamy texture. Microwaving is possible but may cause the sauce to become grainy.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Add it at the same time you add fresh broccoli in the last 3 minutes of pasta cooking to achieve tender-crisp results.

How do I prevent the sauce from breaking?

Simmer the cream and broth gently without boiling, and always remove the pan from heat before adding the cheeses. Stirring in cheese off heat and gradually adding pasta water helps maintain a smooth, creamy sauce.